Glanbia Nutritionals announces that it has completed the first phase in expanding its whey processing capabilities to create new protein ingredients. In this initial phase, extensive R&D efforts have led to the development and commercialization of high-quality whey hydrolysates. The second phase of the $4 million expansion will be complete in early 2004.
Demand for nutritional products continues to grow and formulators continue to search for innovative ingredients that address functionality and flavor issues. Glanbia has responded to this need by developing processing conditions that allow them to control the functionality, bioactivity and flavor of the protein, making it possible to tailor it to particular applications. This gives Glanbia the ability to bring innovative new protein ingredients to market. In the recently developed whey hydrolysates, for example, Glanbia has been able to greatly reduce bitterness, overcoming a common problem with this type of product.
According to Jerry O’Dea, President of Glanbia Nutritionals, “We’re continuously expanding our capabilities to bring new solutions to our customers, helping them improve upon their finished products.”
Among these new solutions are products for the bar, beverage, weight loss markets. BarFlex™, a partially hydrolyzed whey protein isolate that extends the shelf life of nutritional bars, is the result of a new, patent-pending technology. This unique ingredient allows for high whey protein content in low-carb bars, maintaining a soft texture over a longer period of time as compared to regular WPI. Glanbia has also developed a hydrolyzed whey protein isolate with excellent heat stability and flavor in low acid beverage systems.
Glanbia Nutritionals is an international dairy ingredient company offering a full range of nutritional and functional ingredients. Its state-of-the-art production facilities in the US and Europe produce advanced ingredients such as TruCal® milk minerals, Bioferrin® lactoferrin, Provon whey protein isolate and Salibra bioactive whey fraction.